Fish for Friday during Lent. It seems it’s that or pasta at our house. Growing up, my parents would make us eat SMELTS. Don’t know what smelts are? They are bony, tiny little fish that you can eat with your hands all fried up and crispy. They sort of crunch and go down hard. We would complain and get grossed out but because they were fried, they were edible enough to get down. Plus we had no choice. It was that or nothing for dinner.
Sometimes we would have the frozen breaded fish sticks. Neither of these items have I served at my house since we’ve had kids. Actually, I think I did buy a box of frozen fish sticks for my kids when they were tiny. They were awful.
While all of us actually like fish, it can get a little boring and I find myself thinking, not fish again! Kids love it fried, of course, but beer battered fish fry messes up my stove and I get tired cleaning the grease soaked pan and splatters all over the counters.
So, I racked some old recipes I had in my recipe box and came upon this one I had clipped out of Better Homes and Gardens. I had never tried it and it seemed to be a touch healthier than all that grease frying.
There were simple to make and very tasty! The kids declared them worthy of making again and everyone agreed they were a nice change. The chili lime sauce does the trick, as does the avocado! You can add hot sauce to them if that floats your boat for some more kick.
I used Cod in my version but you could use tilapia filets as well. Another way to serve fish that is fresh, fast, and delicious!
Fish Tacos with Chili-Lime sauce
1 pound (or more) of cod fillets (you could also use tilapia)
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream (light or fat free)
1/2 tsp. garlic powder
2 cups shredded cabbage mix (coleslaw mix in bag)
1 avocado, halved and sliced
1 cup cherry tomatoes, quartered
warmed flour tortillas (we used about 8)
Preheat broiler. Sprinkle fish with 1/4 tsp. of chili powder and salt and place on a greased broiling rack.
For Chili-lime cream:
In a bowl, squeeze 2 tsp. juice from the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside.
Place fish on greased broiler pan. Broil 4 inches from heat 4-6 minutes per 1/2 inch thickness until fish flakes with fork.
Break into bite size chunks.
Spread a warm tortilla with a few small avocado slices. Add a handful of cabbage mix and pour chili lime sauce over. Add fish chunks, tomato, lime juice and hot pepper sauce (optional) Repeat for rest of tortillas.